Richard Kent's Bengal Curry Of Lamb
Created by Chocolatll on April 22, 2015
- Servings: 5
- Prep Time: 15m
- Cook Time: 90m
- Recipe #18571
Ingredients
- 2 1/2 pounds lamb shoulder (cubed)
- 1/4 cup butter, divided
- 2/3 cup yellow onion, finely chopped
- 3 tablespoons gingerroot, finely chopped (preserved gingerroot)
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon black pepper
- 2 teaspoons salt
- 2 to 3 tablespoons curry powder
- 1/4 teaspoon dried mint, crushed
- 2 cups milk
- 1/2 cup unsweetened coconut milk
- 1/2 cup grated (1.1 ounce) coconut
- 1/2 cup lime juice
- 1/2 cup heavy cream
How to Make
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Step 1: Melt 2 tablespoons butter in a large, heavy pan.
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Step 2: Add onions and cook until softened, about 5 minutes.
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Step 3: Remove and set aside.
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Step 4: Melt remaining butter in same pan.
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Step 5: Brown lamb on all sides.
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Step 6: Return onion to pan.
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Step 7: Add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well. Cover, reduce heat to low, and simmer 1 hour.
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Step 8: Stir in coconut and coconut milk. Cover and simmer 5 minutes. Slowly stir in lime juice.
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Step 9: Slowly stir in cream (be sure to add this after the lime juice).
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Step 10: Cover and simmer until lamb is tender, 10-15 minutes. Do not allow to boil.
Nutritional Facts
- Serving Size: 1 (526.8 g)
- Calories 679.2
- Total Fat - 40 g
- Saturated Fat - 21.3 g
- Cholesterol - 249.3 mg
- Sodium - 1632 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 2.7 g
- Sugars - 10.2 g
- Protein - 63.1 g
- Calcium - 251.7 mg
- Iron - 6.3 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.4 mg